Jamie Oliver Looks to Bounce Back With Contract Catering

The Begging Bowl launches a begging bowl

Peckham Thai restaurant The Begging Bowl has launched a crowdfund for £50,000, in support of a kitchen renovation and new bar. The intention is to launch the bar as a standalone dining option, as well as a waiting area for the (new) tables, according to Big Hospitality. The campaign will begin 8 October.

Time Out Market London is still not happening but might happen too

Time Out inserted a bizarre update on its long-proposed, long-opposed food hall in Spitalfields into its H1 trading update, according to MCA. In sum: it currently isn’t happening, because the company does not have licensing permission, but if it does happen, it won’t be until the second half of 2020. Shrug. The plans were met with fierce resistance in 2017, and Tower Hamlets council duly rejected the proposal.

Ailing TV chef turns from chains to catering in search of success

Jamie Oliver is partnering with foodservice brand Aramark to introduce various things belonging to Jamie (Italian, Diner, Deli) to the contract catering world, with the first three ‘restaurants’ opening imminently, according to The Caterer. A sliver of redemption amidst the wholesale contraction of his restaurant empire, perhaps.

Global drinks brand appoints first ever ‘global gastronomer’

High-end spirits brand Diageo has announced the creation of a new role in its food and drink arm: The Global Gastronomer. Irish chef Mark Moriarty has been appointed to carry out the duty and is “tasked with forging a more meaningful connection between the wider food occasion” and the brand’s range of “reserve brand” spirits. His cape is in production.

Eurostar Commodities brings Neapolitan pizzaiolo to London for masterclass

Two time pizza world cup winner Salvatore Di Matteo will arrive in London for a Neapolitan pizza masterclass 2 October. He will join Davide D’Auria, technical development manager, at Bellavita Academy in Whitechapel. Eurostar’s trademark is to “source [sic] the finest grains in small supply chains to ensure quality and provenance.” It has nothing to do with European trains.